August 4, 2015
Ohio State Fair
1 cup butter, unsalted, softened (2 sticks)
1/2 cup sugar
1/2 cup confectioner’s sugar
1 1/2 teaspoons vanilla
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups Gold Medal All-Purpose Flour
1 to 1 1/4 cups seedless raspberry jam (about 20 oz), divided
1/2 cup butter, unsalted, softened (1 stick)
3 cups confectioner’s sugar
1 pinch salt
1 teaspoon vanilla
48 fresh raspberries (about 1 pint) or 48 raspberry gummy candies
Preheat oven to 350 degrees F. Prepare the cookie shells. In large bowl, cream butter, sugar, and confectioner’s sugar until light. Beat in egg and vanilla. Add baking soda, salt, and flour. Mix on low speed until incorporated. Roll dough into 48 balls, about 1 inch in diameter. (Tip: Use wet hands to prevent sticking.) Press a ball into each cup of a mini muffin pan, pushing dough up sides of each cup and creating a small depression in the middle. (Tip: use greased or lined tins, or a silicone nonstick mini muffin pan).
Bake 11 minutes or until golden. Remove from oven. While warm, re-press the indentations with the bottom of a wooden spoon handle (or whatever works) to make shells to hold the toppings.
Once shells cool, divide 3/4 to 1 cup of the raspberry jam among the 48 shells. Mix the frosting. Beat the butter, confectioner’s sugar, salt, and vanilla until smooth. Generously pipe or spread on top of the jam. Top each with a fresh raspberry if serving immediately or soon after making. If making ahead of time and freezing, raspberry gummies work great as a fresh raspberry substitute. Makes 48 raspberry berets.
-Recipe (adapted slightly) from Beth, 2015 Ohio State Fair, Gold Medal Flour Cookie Contest